Mee Thai Restaurant
Last inspected: Jan 27, 2026
67
Score
The health department has logged 14 inspections at Mee Thai Restaurant, the earliest from 2022. On Jan 27, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has gotten worse over the last few visits, with the average climbing from around 10 violations to closer to 13 violations.
Across the inspection history, “spray bottle containing toxic substance not labeled” is the issue that surfaces most often, recorded five times.
By comparison, the average Orlando facility scores 79, putting Mee Thai Restaurant on the weaker side. On the whole, the file is mixed but not concerning.
14
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical in spray bottle not labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Outside storage reach in cooler has rusted shelves **Repeat Violation**
14-33-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
21-44-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in bin not labeled **Corrected On-Site**
02D-01-5
67
Oct 21, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Carton of milks stored in ice bin to be served to customers - operator discarded **Corrective Action Taken**
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Blue chemical spray bottles hanging on rack by back door with foods stored in shelving **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner in spray bottle not labeled **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored in a prohibited area. Container of milk stored in ice bin, ice is used for drinks to be served to customers - ice has been discarded
08B-37-4
Basic - Ice buildup in reach-in freezer In outside storage unit
14-69-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust on shelving to glass cooler in storage area off kitchen
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler on cooks line
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Cornstarch in food bin not labeled **Corrected On-Site**
02D-01-5
47
Apr 15, 2025
Routine - Food
7 critical violations. 4 major violations. 11 minor violations.
View 22 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Restaurant license expired 4/1/25
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Cutting raw chicken above onions and carrots.
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked broccoli 109F
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Degreaser over clean dishes in ware wash area and comet with clean pots.
41-10-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking.
12A-05-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 102F utensils on cook line. Changed water 135F.
10-05-5
High Priority - Nonfood-grade bags used in direct contact with food. To go bag with cooked rice.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Rack in front of kitchen in kitchen. **Corrected On-Site**
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Equipment in poor repair. Door handle missing on glass door cooler.
14-11-5
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer outside.
14-69-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade.
12B-13-4
Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
35B-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Small clam shells on prep table. **Corrected On-Site**
25-06-4
Basic - Bathroom facility in disrepair. (1) urinal in men's room out of order
32-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. Outside of back door.
51-11-4
Basic - Employee eating in a food preparation or other restricted area. Drinking from cup while prepping food.
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chicken in bottom of reach in cooler make table. **Corrected On-Site**
08B-49-4
14
Dec 5, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
55
Jul 25, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
58
Jul 24, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
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. Ran and tested 3X 0 ppm **Warning**
22-41-4
High Priority - Roach activity present as evidenced by live roaches found. (1) live roach on floor in kitchen by rack holding clean dishes (1) live roach on table with microwave next to food being served to customers **Warning**
35A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Rolling cart in front of hand sink in kitchen
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has chlorine strips for dish machine, needs to obtain QUAT strips for sanitizer buckets **Repeat Violation**
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained to board on cooks line
22-02-4
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. To board on line **Repeat Violation**
14-09-4
Basic - Floor tiles missing and/or in disrepair in kitchen **Repeat Violation**
36-17-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
Basic - Outer openings not protected with self-closing doors.
35B-03-4
35
Mar 20, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
37
Dec 15, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained on line - From follow-up inspection 2023-12-15: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-12-15: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-12-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair on line - From follow-up inspection 2023-12-15: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall to areas throughout restaurant in kitchen and store room - From follow-up inspection 2023-12-15: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled - From follow-up inspection 2023-12-15: **Time Extended**
23-03-4
67
Dec 14, 2023
Routine - Food
1 critical violation. 4 major violations. 13 minor violations.
View 18 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 6 droppings on top of canned goods by back door refrigeration units 8 droppings on shelf with food products outside storage 3 droppings on top of food container holding potatoes 6 droppings between refrigeration units in hallway 10 droppings under dish machine 2 droppings on top of dish machine 20 droppings behind deep freezer in hallway off kitchen **Admin Complaint**
35A-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained on line
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink front line used as dump sink as evidence of ice in sink
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with no lid on cook line make table
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of box of chicken
40-06-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipment and behind cooking equipment
36-73-4
Basic - Floor tiles missing and/or in disrepair on line
36-17-5
Basic - Hole in or other damage to wall to areas throughout restaurant in kitchen and store room
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. **Repeat Violation**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
30
Sep 12, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** - From follow-up inspection 2023-09-12: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks out back door not secured - From follow-up inspection 2023-09-12: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Covers missing over lights on cooks line - From follow-up inspection 2023-09-12: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water cooler in hallway to 2 door white cooler - From follow-up inspection 2023-09-12: **Time Extended**
29-49-6
78
Sep 6, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Insects, Rodents, and Animals Not Present
FL-38
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
35
Apr 4, 2023
Complaint Full
5 critical violations. 3 major violations. 13 minor violations.
View 21 violations
High Priority - Container of medicine improperly stored. Medicine stored in door with butter
41-07-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked wings on paper towels in kitchen
14-86-1
High Priority - Raw animal food stored over or with unwashed produce. Raw poultry over broccoli
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked shrimp in hallway storage
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 65°, per operator out for (1) hour, moved to refrigeration for immediate temperature recovery Cooked chicken 68°, garlic and oil 89° Per operator all Items out less than 4 hours, moved to refrigeration for immediate temperature recovery **Corrective Action Taken**
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. Operator has form but has not completed for all employees
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee has FLORIDA RESTAURANT and lodging
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag on shelf in kitchen
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelets while cooking
13-07-4
Basic - Ice buildup in reach-in freezer **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in hallway soiled **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Lemon grass defrosting room temperature **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
18
Jan 31, 2023
Routine - Food
4 major violations. 7 minor violations.
View 11 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 form for operator **Corrected On-Site**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator could not locate during inspection
05-08-4
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 for operator
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Purple cleaner in spray bottle not labeled
41-17-4
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. Employee drink on salad prep area **Repeat Violation**
12B-07-4
Basic - Food stored on floor. 3 cases of cooking oil on floor in outside storage **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer in back prep area to upright unit
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright unit back prep area interior freezer soiled
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour in container not labeled
02D-01-5
47
Aug 30, 2022
Routine - Food
5 critical violations. 3 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles in water soaking in bus tubs in shelf 82°; per operator out for 30 minutes, operator placed on ice for immediate temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
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. Ran dish machine 3 times - tested 0 ppm, operator primed several times and changed sanitizer, 50 ppm **Corrected On-Site** **Repeat Violation** **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over shrimp and pork in cooler in hallway **Warning**
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. (1) live roach on wall by rice cookers in kitchen **Repeat Violation** **Warning**
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. (15) rodent droppings on top of dish machine (3) droppings under shelving with cooking pans (4) droppings in corner of floor in kitchen by cooking oil (6) droppings on floor by ice machine in kitchen **Warning**
35A-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained on cooks line **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks line has container stored in sink with gloves and cleaning rags stored in sink **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on coo **Warning**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. **Warning**
14-01-5
Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment **Repeat Violation** **Warning**
36-73-4
Basic - Food stored on floor. Cooking oil on floor in kitchen **Corrected On-Site** **Warning**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - Hole in or other damage to wall. Large hole in wall in utility closet that holds water heater off cooks line **Warning**
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Standing water in bottom of reach-in-cooler on cooks line **Warning**
29-49-6
21
Frequently Asked Questions
When was Mee Thai Restaurant last inspected?
The most recent health inspection at Mee Thai Restaurant on file is from Jan 27, 2026. The public record contains 14 inspections in total.
What is the most common violation at Mee Thai Restaurant?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited five times, more than any other issue at Mee Thai Restaurant.
How does Mee Thai Restaurant compare to other restaurants in Orlando?
Mee Thai Restaurant most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Mee Thai Restaurant's inspection record improved over time?
No. Recent inspections at Mee Thai Restaurant have averaged around 13 violations per visit, up from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mee Thai Restaurant 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 Mee Thai Restaurant inspected?
Based on the inspection history on file, Mee Thai Restaurant is inspected around four times per year on average.
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