Isan Zaap Thai Cafe
Last inspected: Feb 9, 2026
22
Score
Going back to 2022, Isan Zaap Thai Cafe has 12 inspections in the public record. The most recent visit was on Feb 9, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around 19 violations lately compared to roughly 13 violations before.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 79, which Isan Zaap Thai Cafe's 22 doesn't quite reach. The pattern in the record is worth a careful look.
12
Inspections
4
Critical latest
1
Major latest
16
Minor latest
Inspection History
Feb 9, 2026
Complaint Full
4 critical violations. 1 major violation. 16 minor violations.
View 21 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and pork , shelled eggs over cooked chicken located in the walk-in cooler **Warning** - From follow-up inspection 2026-02-09: **Admin Complaint**
08A-05-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pad Thai (68F - Cold Holding) from yesterday **Warning** - From follow-up inspection 2026-02-09: Previous inspection with 10 gallons. Callback inspection 5 gallons Of pad Thai located on the floor in back storage area. on the floor at 70F from this morning. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pad Thai (68F - Cold Holding) from yesterday **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-09: Callback inspection 5 gallons Of pad Thai 70F . located on the floor in back storage area. on the floor **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker installed improperly at the splitter added to hose bibb. - From follow-up inspection 2026-02-09: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken and other items located in the walk-in cooler. Educated management. **Corrective Action Taken** - From follow-up inspection 2026-02-09: **Time Extended**
02C-08-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2026-02-09: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Blue, green , and white cutting boards - From follow-up inspection 2026-02-09: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Dead roaches on premises. In cabinet located under handsink. Manager cleaned it up. **Corrected On-Site** - From follow-up inspection 2026-02-09: **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can beverage on the counter next to utensils and rice pot - From follow-up inspection 2026-02-09: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch on front counter next to tofu cooling. Manager removed. **Corrected On-Site** - From follow-up inspection 2026-02-09: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook - From follow-up inspection 2026-02-09: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment throughout establishment. **Repeat Violation** - From follow-up inspection 2026-02-09: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Large bins of chicken and ther items in walk-in freezer and cooler. - From follow-up inspection 2026-02-09: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice 69F - From follow-up inspection 2026-02-09: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Sink located next on front counter Sink on cook line - From follow-up inspection 2026-02-09: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk-in cooler - From follow-up inspection 2026-02-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. In disrepair. Door located near restroom. - From follow-up inspection 2026-02-09: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On the counter next to meat. Manager removed. **Corrected On-Site** - From follow-up inspection 2026-02-09: **Time Extended**
21-44-1
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. All of Togo containers. - From follow-up inspection 2026-02-09: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Slacking shrimp in standing water. Slacking ribs and other meats at room temperature. Rice thawing at room temperature. Crab meat thawing next to grill at room temperature. **Warning** - From follow-up inspection 2026-02-09: Beef and broccoli on the rack next to prep cooler located on the front counter. Sausage and other products thawing at room temperature, located on front counter. **Admin Complaint**
06-01-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter next. - From follow-up inspection 2026-02-09: **Time Extended**
21-12-4
22
Feb 5, 2026
Complaint Full
5 critical violations. 3 major violations. 16 minor violations.
View 24 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pad Thai (68F - Cold Holding) from yesterday **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pad Thai (68F - Cold Holding) from yesterday **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker installed improperly at the splitter added to hose bibb.
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and pork , shelled eggs over cooked chicken located in the walk-in cooler **Warning**
08A-05-6
High Priority - Employee washed hands with no soap. Employee washed with no soap and gloved. Manager educated staff and she washed her hands, **Corrective Action Taken** **Warning**
12A-20-4
Intermediate - Handwash sink used for purposes other than handwashing. Washed utensils in hand sink located on front counter. Sink on cook line with pans washing. **Repeat Violation** **Warning**
31A-11-4
Intermediate - 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. Provided form **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken and other items located in the walk-in cooler. Educated management. **Corrective Action Taken**
02C-08-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Cutting board has cut marks and is no longer cleanable. Blue, green , and white cutting boards
14-09-4
Basic - Dead roaches on premises. In cabinet located under handsink. Manager cleaned it up. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can beverage on the counter next to utensils and rice pot
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch on front counter next to tofu cooling. Manager removed. **Corrected On-Site**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - Floor soiled/has accumulation of debris. Under equipment throughout establishment. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Large bins of chicken and ther items in walk-in freezer and cooler.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice 69F
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink located next on front counter Sink on cook line
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk-in cooler
23-03-4
Basic - Outer openings not protected with self-closing doors. In disrepair. Door located near restroom.
35B-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On the counter next to meat. Manager removed. **Corrected On-Site**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. All of Togo containers.
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Slacking shrimp in standing water. Slacking ribs and other meats at room temperature. Rice thawing at room temperature. Crab meat thawing next to grill at room temperature. **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter next.
21-12-4
16
Oct 7, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on advised to take off gloves and properly wash hsnds **Corrected On-Site** - From follow-up inspection 2025-10-06: **Time Extended** - From follow-up inspection 2025-10-07: **Time Extended**
12A-09-4
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as lining for cintainer of basil. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-10-06: **Time Extended** - From follow-up inspection 2025-10-07: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in dump sink - From follow-up inspection 2025-10-06: **Time Extended** - From follow-up inspection 2025-10-07: **Time Extended**
12A-03-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleanrd **Corrected On-Site** - From follow-up inspection 2025-10-06: **Time Extended** - From follow-up inspection 2025-10-07: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed knife in hand sink - From follow-up inspection 2025-10-06: **Time Extended** - From follow-up inspection 2025-10-07: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-10-06: **Time Extended** - From follow-up inspection 2025-10-07: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In salt container. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-10-06: **Time Extended** - From follow-up inspection 2025-10-07: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator immediately **Corrected On-Site** - From follow-up inspection 2025-10-06: **Time Extended** - From follow-up inspection 2025-10-07: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple prep persons wearing bracelets and watches - From follow-up inspection 2025-10-06: **Time Extended** - From follow-up inspection 2025-10-07: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. behind fryer - From follow-up inspection 2025-10-06: **Time Extended** - From follow-up inspection 2025-10-07: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Urns of tea on floor. Operator immediately removed - From follow-up inspection 2025-10-06: **Time Extended** - From follow-up inspection 2025-10-07: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in beef. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-10-06: **Time Extended** - From follow-up inspection 2025-10-07: **Time Extended**
10-06-5
37
Oct 6, 2025
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as lining for cintainer of basil. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-10-06: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on advised to take off gloves and properly wash hsnds **Corrected On-Site** - From follow-up inspection 2025-10-06: **Time Extended**
12A-09-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomatoes and leaf lettuce 48F-54F in salad cooler. Less than 4hrs per operator. Operator immediately removed to other cooler for temperature recovery. -tofu; chicken, intestines, beef, pork, fish, calamari, 45F-54F cold holding less than 4hrs per operator. Advised to put all items on ice for temperature recovery **Warning** - From follow-up inspection 2025-10-06: Arrived when maintenance was working on cooler. And multiple prep persons were reorganizing cooler. Temperature food range was47F-66F **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in dump sink - From follow-up inspection 2025-10-06: **Time Extended**
12A-03-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleanrd **Corrected On-Site** - From follow-up inspection 2025-10-06: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed knife in hand sink - From follow-up inspection 2025-10-06: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-10-06: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In salt container. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-10-06: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator immediately **Corrected On-Site** - From follow-up inspection 2025-10-06: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple prep persons wearing bracelets and watches - From follow-up inspection 2025-10-06: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. behind fryer - From follow-up inspection 2025-10-06: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Urns of tea on floor. Operator immediately removed - From follow-up inspection 2025-10-06: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in beef. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-10-06: **Time Extended**
10-06-5
32
Oct 3, 2025
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as lining for cintainer of basil. Operator immediately removed **Corrected On-Site**
14-86-1
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on advised to take off gloves and properly wash hsnds **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomatoes and leaf lettuce 48F-54F in salad cooler. Less than 4hrs per operator. Operator immediately removed to other cooler for temperature recovery. -tofu; chicken, intestines, beef, pork, fish, calamari, 45F-54F cold holding less than 4hrs per operator. Advised to put all items on ice for temperature recovery **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in dump sink
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleanrd **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed knife in hand sink
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Bowl or other container with no handle used to dispense food. In salt container. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator immediately **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple prep persons wearing bracelets and watches
13-07-4
Basic - Floor soiled/has accumulation of debris. behind fryer
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Urns of tea on floor. Operator immediately removed
08B-47-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in beef. Operator immediately removed **Corrected On-Site**
10-06-5
32
Mar 26, 2025
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Tum yong, pad Thai 3hrs ; (96-108F - Cooling). Advised to immediately put into smaller containers and put on ice bath and in cooler. For immediate temperature recovery **Corrective Action Taken**
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Fish over tofu in walk in cooler -Raw shell eggs over rice and buns in walk in cooler. Operator immediately removed **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw pork in walk in cooler. Operator immediately removed **Corrected On-Site**
08A-20-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Bowl or other container with no handle used to dispense food. In soup bucket. Operator removed **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drink on shelf with red curry paste over rice cooking. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches. Immediately removed **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on storage shelf
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Buckets of Sauces on floor in cook line front counter. Operator immediately removed **Corrected On-Site**
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in sugar. Immediately removed **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen crab and shrimp, thawing at room temperature. Operator moved to cooler **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed pineapple and tomatoes over multipleready to eat items in walk in cooler. **Corrected On-Site**
08B-17-4
37
Aug 5, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum break in wrong place. Should go beneath splitter on water hose side.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade holder and handle , old food debris.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler heavy dust build up.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Hallway door
35B-01-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer.
36-73-4
Basic - Food stored on floor. Walk in cooler and freezer, bags and pans of meat under shelves. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
31B-04-4
Basic - Outer openings not protected with self-closing doors. Door hinge disconnected. Kitchen door.
35B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Kale and mushrooms . **Corrected On-Site**
08B-39-4
55
Mar 5, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Glass cleaner with condiments on front counter. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener soiled with old food debris. **Repeat Violation**
22-02-4
Basic - Food stored on floor. Boxes on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Sqiud in standing water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front line and kitchen.
21-12-4
55
Oct 25, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - 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. Provided operator with form.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mount can opener old food debris. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Cardboard used to line nonfood-contact shelves. Walk in freezer. **Repeat Violation**
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in walk in cooler heavy dust debris. **Repeat Violation**
36-34-5
Basic - Floor soiled/has accumulation of debris. Under deep fryer.
36-73-4
Basic - Food stored on floor. Under shelf in walk in freezer.
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Covered waste receptacle not provided in women's bathroom. One unisex restroom.
32-12-5
55
May 23, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
Washing Fruits and Vegetables
FL-42
21
Dec 1, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (67F - Cold Holding) on counter in kitchen, rice noodles (57F - Cold Holding) at front counter operator states out less then 2 hours, placed in walk-in cooler **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. Behind front counter. **Corrected On-Site**
31B-03-4
Basic - Food stored on floor. Cases of oil near back door **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker 80°F, operator removed **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken at room temperature. Operator placed in walk-in **Corrected On-Site** **Repeat Violation**
06-01-5
67
Jul 29, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door near bathrooms **Repeat Violation** - From follow-up inspection 2022-07-29: **Time Extended**
35B-01-4
95
Frequently Asked Questions
When was Isan Zaap Thai Cafe last inspected?
The most recent health inspection at Isan Zaap Thai Cafe on file is from Feb 9, 2026. The public record contains 12 inspections in total.
What is the most common violation at Isan Zaap Thai Cafe?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Isan Zaap Thai Cafe.
How does Isan Zaap Thai Cafe compare to other restaurants in Orlando?
Isan Zaap Thai Cafe most recently scored 22 out of 100, which is lower than the Orlando average of 79.
Has Isan Zaap Thai Cafe's inspection record improved over time?
No. Recent inspections at Isan Zaap Thai Cafe have averaged around 19 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Isan Zaap Thai Cafe 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 Isan Zaap Thai Cafe inspected?
Based on the inspection history on file, Isan Zaap Thai Cafe is inspected around three times per year on average.
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