Lim Ros Thai Cuisine
Last inspected: Apr 8, 2026
52
Score
Lim Ros Thai Cuisine has been inspected seven times since 2022. The most recent report on file is from Apr 8, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 10 violations earlier in the record.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
Lim Ros Thai Cuisine's latest score of 52 falls below the Maitland average of 71. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Cans of butane fuel stored over and with clean dishes **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked white rice sitting on cooks line 52f, less than 4 hours, operator moved to cooler for immediate temperature recovery **Corrective Action Taken**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in sprouts Bowl in rice
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of ramekins on cooks line **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Lid to container was cut for spoon to fit, operator discarded **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Case of cooking oil on floor **Corrected On-Site**
08B-38-4
Basic - Towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Wiping cloth sanitizing solution stored on the floor at the bar **Corrected On-Site**
21-38-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
52
Aug 25, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
55
Feb 21, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
41
Sep 24, 2024
Food-Licensing Inspection
No violations found.
100
Oct 24, 2023
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pancake mix **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy 118°, moved to stove top to reheat to 165 **Corrective Action Taken**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator had plan on the wall but was not filled out, filled out with operator **Corrected On-Site**
03F-10-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
21-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Spices in bins not labeled **Corrected On-Site**
02D-01-5
Basic - Food storage container/container lid cracked or broken. Lid to flour bin broken/cracked
14-38-4
Basic - Food stored on floor. Cases of food on floor in Walk-in-freezer **Corrected On-Site**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable to board on line
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Door handles missing off glass cooler by office
14-11-5
Basic - Hole in or other damage to wall. Outlet cover off wall at entrance to kitchen by office door **Corrected On-Site**
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in water 102°, operator turned up heat, until it reaches proper temp, removed from water **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Unnecessary items/unused equipment on the premises. Unused reach in at front bar
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
37
Apr 3, 2023
Routine - Food
5 critical violations. 6 major violations. 4 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect at the bar 1 small flying insect on kitchen **Warning**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employee walked into kitchen from dinning room, portioned some honey into portion cups and no hand washing. **Warning**
12A-16-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pancake kept overnight on reach in cooler across from steam well with temperature of 50F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Honey butter kept for less than 4 hours on counter under expo line with temperature of 63F. Butter kept for less than 4 hours on counter under expo line with temperature of 51F. Pancake batter kept overnight on reach in cooler across from steam well with temperature of 50F. Ask manager to place butters on walk in cooler for rapid cooling. utters re checked temperature of 23F. **Corrective Action Taken** **Warning**
03A-02-5
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. **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled.Sanitizer bottle kept on bar with no name. **Corrected On-Site** **Warning**
41-17-4
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. **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Poached eggs served on farmers market salad, traditional Benedict, chicken Florentine Benedict-bayou, crab cake Benedict, corned beef hash Benedict. Please advertise as raw all this mentioned items in all your menus. Restaurant, online, to go menus. **Warning**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink by soda machine. **Warning**
31B-02-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Dish person drinking from a open container and placed drink on rack over three bay sink. **Warning**
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Cook preparing orders while wearing a smart watch. **Corrected On-Site** **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on cups under soda machine. **Repeat Violation** **Warning**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils kept on water on steam well with temperature of 102F. **Repeat Violation** **Warning**
10-07-4
21
Dec 12, 2022
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.High temperature dish machine not changing high temp strips.
22-49-4
Intermediate - Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit.All hand sinks on facility with water with temperature of 73F.
27-25-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink by soda machine. No paper towels on hand wash sink located at bar.
31B-02-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
22-38-5
Intermediate - No soap provided at handwash sink.No soap at hand wash sink located at bar.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Mold like substance on ice shut out at soda machine.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.Tank located at bar.
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on glasses located at bar by POS **Corrected On-Site**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses.Tongs hanging on oven handle.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Scoop use to serve grits placed on water with temperature of 85F. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on walk in cooler and walk in freezer.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Mold like substance on reach in cooler shelves , the cooler soda machine . MOld like substance on shelves at reach in cooler on cook line.
22-16-4
Basic - Standing water in bottom of reach-in-cooler.Standing water on reach in cooler by bar . **Corrected On-Site**
29-49-6
39
Frequently Asked Questions
When was Lim Ros Thai Cuisine last inspected?
The most recent health inspection at Lim Ros Thai Cuisine on file is from Apr 8, 2026. The public record contains seven inspections in total.
What is the most common violation at Lim Ros Thai Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Lim Ros Thai Cuisine.
How does Lim Ros Thai Cuisine compare to other restaurants in Maitland?
Lim Ros Thai Cuisine most recently scored 52 out of 100, which is lower than the Maitland average of 71.
Has Lim Ros Thai Cuisine's inspection record improved over time?
Yes. Recent inspections at Lim Ros Thai Cuisine have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Lim Ros 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 Lim Ros Thai Cuisine inspected?
Based on the inspection history on file, Lim Ros Thai Cuisine is inspected around two times per year on average.
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