Malakor Thai Isaan
Last inspected: Jan 13, 2026
74
Score
Malakor Thai Isaan has been inspected eight times since 2022. Inspectors last stopped by on Jan 13, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
“Cutting board has cut marks and is no longer cleanable” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Coral Gables restaurant scene, where the average is 68, this is a stronger showing. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at cook line employees changing gloves without previously washing hands.
12A-07-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop's handle in contact with TCS food in kitchen.
10-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Poultry at kitchen.
06-06-5
74
Sep 24, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
03F-02-5
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line must wash hand frequently.
12A-07-5
Intermediate - No soap provided at handwash sink. Front counter by sushi station.
31B-03-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.
05-12-5
Basic - Cardboard used to line food-contact shelves. Reach in cooler and storage area.
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Used for covering handles at back cooling units.
14-71-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
41
Mar 21, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Employee placed label on cooked rice with less than two hours cooked. **Corrective Action Taken**
03F-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at reach in cooler a container with raw chicken attached to unwashed vegetables.
08A-08-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Operator add water to the bucket to balance it out.
41-27-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cookline.
31B-04-4
52
Oct 17, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations.
29-39-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler observed food from previous day not labeled. Employee placed labels. **Corrected On-Site**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
67
Apr 9, 2024
Food-Licensing Inspection
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
Nov 15, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
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. Form provided while conducting the inspection. **Corrected On-Site**
11-27-4
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. Form provided while conducting the inspection. **Corrected On-Site**
11-26-1
Basic - Duct tape used to repair nonfood-contact surface. Reach in cool in the back by pr area.
14-71-4
Basic - Cardboard used to line food-contact shelves. Kitchen.
14-05-4
64
Mar 22, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area.
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Cove molding at floor/wall juncture broken/missing. Prep area.
36-03-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
78
Oct 31, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand sink at cook line without paper towel. Operator placed a new roll in dispenser.Corrected On-Site** **Corrected On-Site**
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Storage area.
14-33-4
74
Frequently Asked Questions
When was Malakor Thai Isaan last inspected?
The most recent health inspection at Malakor Thai Isaan on file is from Jan 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Malakor Thai Isaan?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Malakor Thai Isaan.
How does Malakor Thai Isaan compare to other restaurants in Coral Gables?
Malakor Thai Isaan most recently scored 74 out of 100, which is higher than the Coral Gables average of 68.
Has Malakor Thai Isaan's inspection record improved over time?
No. Recent inspections at Malakor Thai Isaan have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Malakor Thai Isaan 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 Malakor Thai Isaan inspected?
Based on the inspection history on file, Malakor Thai Isaan is inspected around two times per year on average.
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