Coco Thai
Last inspected: Feb 19, 2026
74
Score
Coco Thai has been inspected nine times since 2022. The most recent report on file is from Feb 19, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly six violations earlier in the record.
When inspectors have written things up, “food-contact surface stained/soiled with food debris” has been the most frequent reason, cited five times.
By comparison, the average Orlando facility scores 79, putting Coco Thai on the weaker side. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Bar counter top **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime Cutting board on sandwich top reach in cooler **Repeat Violation**
22-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar container on cooks line **Corrected On-Site**
10-01-5
74
Aug 19, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Under table with rice cooker on it **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over sauce in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Cut cabbage in walk in cooler **Corrected On-Site**
14-31-5
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. Bar dish machine 0 ppm **Warning**
22-41-4
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting Board on sandwich top reach in college across from wok station on cooks line
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine. At the bar
16-23-4
Basic - Floor soiled/has accumulation of debris. Behind the ice machine next to beverage station
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. On cooks line **Corrected On-Site**
21-04-4
43
Feb 7, 2025
Routine - Food
No violations found.
100
Feb 6, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich top reach in cooler across from oven on cooks line Stored overnight per manager diced tofu (51F - Cold Holding); raw chicken (52F - Cold Holding); cut lettuce (51F - Cold Holding); blanched potatoes (52F - Cold Holding); shredded cabbage (51F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stored overnight per manager diced tofu (51F - Cold Holding); raw chicken (52F - Cold Holding); cut lettuce (51F - Cold Holding); blanched potatoes (52F - Cold Holding); shredded cabbage (51F - Cold Holding)
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. On cooks line **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed towel at hand sink on cooks line closest to dish room Manager addressed **Corrective Action Taken**
31A-11-4
Basic - Covered waste receptacle not provided in both women's bathroom. **Corrected On-Site**
32-12-6
Basic - Food stored on floor. 1)Case of oil on cooks line 2) buckets of sauce in walk in freezer **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Salt on shelf above Sandwich top reach in cooler. across from wok station on cooks line **Corrected On-Site**
02D-01-5
52
Aug 13, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards to sandwich top reach in coolers on the cooks line
22-02-4
Intermediate - Microwave missing fan guard cover/splatter shield. Across from walk in cooler
14-04-4
Intermediate - Spray bottle containing blue toxic substance not labeled server chemical holder area. **Corrected On-Site**
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spade 117F next to rice cooker on cooks line Turned up then was 152 **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Eyes to stove top on cooks line soiled.
23-03-4
Basic - Equipment in poor repair. Gasket to under counter reach in cooler actor for 6 Eye stove top on cooks line
14-11-5
Basic - Clean bar utensils not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
22-20-5
58
Jan 23, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)Cutting board stained/soiled on sandwich top reach in cooler across from wok station and grill 2) can opener soiled - corrected on site
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pot in sink at end of cooks line across from fryer **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing clear toxic substance not labeled. Chemical Holding area near the bar **Corrected On-Site**
41-17-4
Basic - Unwashed mushrooms stored over ready-to-eat food to eat sauces in walk in cooler **Corrected On-Site**
08B-17-4
70
Aug 16, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Adequate Handwashing Facilities Supplied and Accessible
FL-10
74
Jan 25, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
41
Jul 18, 2022
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (48F - Cold Holding); raw beef (48F - Cold Holding) after two hours. corrective action taken: place cooked shrimp and raw beef into an ice water bath to achieve 41° or lower for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef removed from original package stored above raw seafood
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish above sauces in walk in cooler
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink across from woks **Repeat Violation**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. To go container for soup used for scooping msg
14-01-5
Basic - Floor soiled/has accumulation of debris. Dry storage
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White deep freezer by walk in cooler
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
35
Frequently Asked Questions
When was Coco Thai last inspected?
The most recent health inspection at Coco Thai on file is from Feb 19, 2026. The public record contains nine inspections in total.
What is the most common violation at Coco Thai?
Across the inspection record, “food-contact surface stained/soiled with food debris” has been cited five times, more than any other issue at Coco Thai.
How does Coco Thai compare to other restaurants in Orlando?
Coco Thai most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Coco Thai's inspection record improved over time?
Yes. Recent inspections at Coco Thai have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Coco Thai means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Coco Thai inspected?
Based on the inspection history on file, Coco Thai is inspected around three times per year on average.
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