Paya Thai Curry
Last inspected: Apr 8, 2026
100
Score
Paya Thai Curry has been inspected eight times since 2022. The latest inspection on file is from Apr 8, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly five violations earlier in the record.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited four times.
The city-wide average for Nokomis sits at 74, putting Paya Thai Curry on the better side of that line. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Food-Licensing Inspection
No violations found.
100
Sep 18, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2025-09-18: Observed the establishment is lacking a certified food manager. **Admin Complaint**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-09-18: Observed no proof of employee training for 2 employees hired for more than 60 days. **Admin Complaint**
53B-02-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry in a mop bucket. - From follow-up inspection 2025-09-18: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed a temporary license issued 4/7 on display. - From follow-up inspection 2025-09-18: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a hat. **Corrected On-Site** - From follow-up inspection 2025-09-18: **Time Extended**
13-03-4
70
Jul 16, 2025
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed beef soup (50F - Cooling) in the walk in cooler. The operator stated the soup was prepared the day prior to inspection. The operator discarded the soup. **Corrected On-Site**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed beef soup (50F - Cooling) in the walk in cooler. The operator stated the soup was prepared the day prior to inspection. The operator discarded the soup. **Corrected On-Site**
01B-36-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed the operator wash and rinse equipment and utensils without using the sanitizer step. The establishment did not have sanitizer on site. The operator purchased approved sanitizer from the store. The operator was directed to rewash the equipment/utensils. **Corrective Action Taken**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked chicken in the 2-door reach in cooler at the enter to the kitchen. The operator properly stored the raw shell eggs. Observed raw beef and raw chicken stored over a plastic container of sauce in the reach in cooler in the cook line. The operator properly stored the raw meats. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink. The operator provided paper towels for the hand sink. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
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. The operator bought approved chlorine sanitizer from the store. **Corrected On-Site**
22-38-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the three compartment sink made inaccessible by dishware stacked inside the hand sink. The operator removed the dishware. **Corrected On-Site**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Basic - Current Hotel and Restaurant license not displayed. Observed a temporary license issued 4/7 on display.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a hat. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Observed bags of unwashed onions and potatoes stored on the floor of the walk in cooler.
08B-38-4
Basic - Ice scoop handle in contact with ice inside of the ice machine. The operator properly stored the ice scoop.
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in the reach in cooler on the cook line.
05-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry in a mop bucket.
42-01-4
22
Apr 7, 2025
Food-Licensing Inspection
No violations found.
100
Dec 20, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Aug 9, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed news paper used as a liner for cut red peppers in the walk in cooler. The operator discarded the news paper and rewashed the red peppers. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat chili paste. The operator properly stored the raw chicken. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed the handwashing sink at the entrance to the kitchen used to fill up a drinking pitcher. **Repeat Violation**
31A-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic style ceiling tiles in the kitchen. **Repeat Violation**
36-37-5
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed clean drinking pitchers stored underneath the paper towel dispenser at the handwashing sink at the entrance to the kitchen. The operator moved the drinking pitchers. **Corrected On-Site**
24-28-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch. The employee removed the wrist watch. **Corrected On-Site**
13-07-4
Basic - Food stored on floor. Observed oyster sauce stored on the floor of the storage area. Observed plastic buckets with cooked noodles stored on the floor of the walk in cooler. The operator properly stored the above foods. **Corrected On-Site**
08B-38-4
55
Feb 21, 2023
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing dishes with gloves on then cut vegetables without changing gloves. Employee changed gloves, washed their hands, and cleaned the vegetables. **Corrected On-Site**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw duck stored in same container as cooked noodles. The noodles were in original packaging, no cross contamination observed. Operator properly stored the raw duck. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside of the handwashing sink at the dish area.
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris.
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic style ceiling tiles in the kitchen. **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open cup of coffee on a prep table in the kitchen. Operator properly stored the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee items stored on shelves above prep areas.
40-06-5
52
Nov 1, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee not change gloves between handling utensils and filling container with raw onions to place in reach in cooler. Educated operator on proper glove changing protocol. **Corrective Action Taken**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut broccoli in reach in cooler on cook line. Operator properly stored raw shell eggs. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. Observed no soap at handwash sink in dish area. Operator supplied sink with soap. **Corrected On-Site**
31B-03-4
Basic - Stored food not covered. Observed spring rolls in reach in freezer not covered. Operator covered the spring rolls. **Corrected On-Site**
08B-12-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic style ceiling tiles throughout kitchen.
36-37-5
61
Frequently Asked Questions
When was Paya Thai Curry last inspected?
The most recent health inspection at Paya Thai Curry on file is from Apr 8, 2026. The public record contains eight inspections in total.
What is the most common violation at Paya Thai Curry?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Paya Thai Curry.
How does Paya Thai Curry compare to other restaurants in Nokomis?
Paya Thai Curry most recently scored 100 out of 100, which is higher than the Nokomis average of 74.
Has Paya Thai Curry's inspection record improved over time?
No. Recent inspections at Paya Thai Curry have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Paya Thai Curry 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 Paya Thai Curry inspected?
Based on the inspection history on file, Paya Thai Curry is inspected around two times per year on average.
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