Lung-Yai Thai Tapas
Last inspected: Jan 16, 2026
86
Score
Lung-Yai Thai Tapas has been inspected eight times since 2022. The latest inspection on file is from Jan 16, 2026. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Looking across the full record, “wall soiled with accumulated grease, food debris, and/or dust” is the recurring theme, flagged two times.
The city-wide average for Miami sits at 74, putting Lung-Yai Thai Tapas on the better side of that line. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Cardboard used to line food-contact shelves. All reach in coolers.
14-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap dispenser
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.
36-27-5
86
Sep 26, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table by the cookline: bean sprouts (59F - Cold Holding. As per operator, placed on the table, 1 hour before the inspection operator placed the container into the reach in cooler nearby. Discussed Time as a Public Health Control.. **Corrective Action Taken**
03A-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Wannaporn Lovichit, DOB missing . Also 8/7/24-8/7/28, need to change to 8/7/27.
53B-10-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. servsafe expired: Veenuthtapong Trisransri, 5-27-2025 and Premruedee Phengyim, 5/27/25.
53A-03-7
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black walls underneath in the ware wash area.
36-27-5
67
Feb 14, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Dec 6, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
39
Apr 18, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing containers at the hand washing sink by the cookline, only wash and rinse. **Repeat Violation**
22-45-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. By the cook line: employee washing containers. Coached employees to wash at the three compartment sink and trained employees on ware washing. **Corrective Action Taken**
53B-15-4
Intermediate - Handwash sink used for purposes other than handwashing. By the cook line: employee washing containers. Coached employees to wash at the three compartment sink and trained employees on ware washing. **Corrected On-Site**
31A-11-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cooler by the front door, employee bottle of Gatorade stored on a shelf next to bags of cooked rice. **Corrected On-Site**
12B-13-4
67
Oct 31, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. By the cook line: employee filling up container with water. **Corrected On-Site**
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. **Corrective Action Taken**
11-26-1
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. **Repeat Violation**
11-27-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep area: rice scoops stored inside a container with standing water 79F. Discussed with the operator the proper method, operator discarded the water. **Corrected On-Site**
10-07-4
70
Dec 29, 2022
Complaint Full
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
10-05-5
High Priority - Nonfood-grade bags used in direct contact with food. Chest freezer.
14-31-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen wok.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside most kitchen coolers.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all kitchen coolers interior with accumulation of food debris.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
39
Oct 28, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Lung-Yai Thai Tapas last inspected?
The most recent health inspection at Lung-Yai Thai Tapas on file is from Jan 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Lung-Yai Thai Tapas?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited two times, more than any other issue at Lung-Yai Thai Tapas.
How does Lung-Yai Thai Tapas compare to other restaurants in Miami?
Lung-Yai Thai Tapas most recently scored 86 out of 100, which is higher than the Miami average of 74.
Has Lung-Yai Thai Tapas' inspection record improved over time?
Results have been roughly steady. Inspections at Lung-Yai Thai Tapas have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Lung-Yai Thai Tapas means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Lung-Yai Thai Tapas inspected?
Based on the inspection history on file, Lung-Yai Thai Tapas is inspected around two times per year on average.
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