Num Thai Restaurant
Last inspected: Apr 8, 2026
41
Score
Public records show nine inspections at Num Thai Restaurant stretching back to 2022. The latest inspection on file is from Apr 8, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 12 violations before that.
Looking across the full record, “food stored on floor” is the recurring theme, flagged five times.
The city-wide average sits at 70, which Num Thai Restaurant's 41 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked shrimp in unit at cook line, employee stored properly during inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (54F - Cold Holding) at cook line, as per employee than 1 hour, employee moved rice to reach in cooler. Also observed at sushi station raw tuna (46F - Cold Holding) as per employee less than 1 hour, employee moved to freezer. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. Observed at hand wash sink at kitchen area, employee provided soap during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp prepared onsite and held more than 24 hours not properly date marked inside reach in cooler at cook line.
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored in standing water at 113°F by expo area, employee increased temperature. **Corrective Action Taken**
10-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in cooler.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed on broth container at walk in cooler, employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Observed sauce container stored on floor at kitchen area, employee stored properly during inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
41
Feb 27, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dishwasher machine was relocated at kitchen area. Also observed wall was removed at front counter at sushi station without new plan submitted. **Warning** - From follow-up inspection 2026-02-27: Observed plans are submitted on 01/09/26 , but not yet approved by plan review. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing at 93 F next to rice warmer by expo area. Operator removed during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-27: Still observed. **Corrected On-Site**
10-07-4
86
Dec 19, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +100ppm); operator discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**
41-15-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked chicken inside reach in cooler across fryer at kitchen area, operator stored properly during inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna still on ROP packages on shelves at walk in cooler. Operator segregated food to discard. **Warning**
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic cups and a lime container inside hand wash sink at kitchen area, operator removed during inspection. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dishwasher machine was relocated at kitchen area. Also observed wall was removed at front counter at sushi station without new plan submitted. **Warning**
51-16-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp not date marked inside reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection. **Corrected On-Site** **Warning**
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms. **Warning**
32-04-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna still on ROP packages on shelves at walk in cooler. Operator segregated food to discard. **Corrective Action Taken** **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Food stored on floor. Observed rice noodles container stored on kitchen floor, operator stored properly during inspection. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing at 93° F next to rice warmer by expo area. Operator removed during inspection. **Corrected On-Site** **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at sushi station. **Warning**
31B-04-4
33
Feb 13, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 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 Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
47
Oct 30, 2024
Complaint Full
6 critical violations. 5 major violations. 5 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (58F - Cold Holding) on reach in cooler at cook line, as per employee from previous day. Employee discarded during inspection. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (58F - Cold Holding) on reach in cooler at cook line, as per employee from previous day. Employee discarded during inspection. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked duck (125F - Hot Holding) next to fryer, as per employee less than 1 hour. Employee moved cooked duck to reach in cooler. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); at sushi station. Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
High Priority - Metal stem-type thermometer soiled.
22-12-5
Intermediate - No soap provided at handwash sink. Observed at kitchen area. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice,fish skin and cooked chicken not date marked, as per employee over 24 hours at walk in cooler. **Corrected On-Site**
02C-02-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking access at kitchen area. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed unwashed vegetables inside HWS at kitchen area. **Corrected On-Site**
31A-11-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on women bathroom.
32-04-4
Basic - Food stored on floor. Observed hydrated rice noodles container on floor at kitchen area. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing water at 87°F next to soup and rice warmers by expo area. **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit next to wok. **Corrected On-Site**
22-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
19
May 2, 2024
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked chicken breast inside reach in cooler at kitchen area. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (54F - Cold Holding) in reach in cooler at kitchen area, as per employee less than 2 hours. Employee moved food to walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. **Corrected On-Site**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed in flour container near walk in cooler entrance. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles damage at kitchen area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door next to dishwasher machine.
35B-01-4
Basic - Food stored on floor. Observed bean sprouts container stored on walk in cooler floor. **Corrected On-Site**
08B-38-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Observed cooked chicken container not covered inside walk in cooler. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. **Repeat Violation**
21-12-4
37
Nov 7, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2023-11-07: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board in kitchen area. - From follow-up inspection 2023-11-07: Still observed soiled cutting boards. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area. - From follow-up inspection 2023-11-07: Observed no sign. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area. - From follow-up inspection 2023-11-07: Still observed. **Time Extended**
21-12-4
70
Sep 6, 2023
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked chicken, employee stored properly. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
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 during inspection.
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. Provided form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board in kitchen area.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a table placed on top of HWS in kitchen area, employee removed during inspection. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed in rice container, employee removed during inspection.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in preparation table, employee removed during inspection. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed panko bag stored on floor at dry storage m employee stored properly. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open soda can in cooler at sushi area. Employee discarded. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in cooler next to stove.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed in unit next to stove.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0ppm. Employee discarded and replaced with a new solution. **Corrected On-Site**
21-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed at their time of the inspection. **Corrected On-Site**
10-17-4
30
Nov 3, 2022
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler brown rice (51F - Cold Holding); pho soup (54F - Cold Holding) Brown rice cooked on 10/26 and 11/1 Pho soup cooked since yesterday night.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler brown rice (51F - Cold Holding); pho soup (54F - Cold Holding). Brown rice cooked on 10/26 and 11/1 Pho soup cooked since yesterday night.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the kitchen cutting boards with food stains
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the front counter hand wash sink with fish , trays in it.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed the ceiling tile at the ice machine area not smooth. **Repeat Violation**
36-37-5
Basic - Equipment in poor repair. Observed the door of the walking cooler showing the insulation
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap under the kitchen back door.
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the beef reach in cooler
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knifes stored between the two reach in cooler.
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the kitchen reach in cooler Observed no ambient thermometer in the walk in cooler
05-09-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the shelves of the walk in cooler soiled.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum trays not inverted. Trays were inverted **Corrected On-Site**
25-06-4
32
Frequently Asked Questions
When was Num Thai Restaurant last inspected?
The most recent health inspection at Num Thai Restaurant on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Num Thai Restaurant?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Num Thai Restaurant.
How does Num Thai Restaurant compare to other restaurants in Key Largo?
Num Thai Restaurant most recently scored 41 out of 100, which is lower than the Key Largo average of 70.
Has Num Thai Restaurant's inspection record improved over time?
Yes. Recent inspections at Num Thai Restaurant have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Num Thai Restaurant 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 Num Thai Restaurant inspected?
Based on the inspection history on file, Num Thai Restaurant is inspected around three times per year on average.
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