Payathai Restaurant
Last inspected: Feb 23, 2026
35
Score
The health department has logged nine inspections at Payathai Restaurant, the earliest from 2022. Payathai Restaurant was last inspected on Feb 23, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing three times across the record.
Payathai Restaurant's latest score of 35 falls below the Atlantis average of 65. The pattern in the record is worth a careful look.
9
Inspections
4
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
35
Sep 26, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
67
Jan 22, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat garlic sauce in walk in cooler. Operator removed the eggs. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup (119F - Hot Holding) on stove .stove not turned on for Less than 1 hour. Operator reheated to 170F for further hot holding. **Corrected On-Site**
03B-01-6
Basic - Chicken stored on floor in walk in cooler. Operator moved to a shelf. **Corrected On-Site**
08B-38-4
Basic - Employee coffee cup on a food preparation table at cook line. Cook removed. **Corrected On-Site**
12B-07-4
67
Jul 23, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
61
Feb 26, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Cloth cleaning towel used to cover sushi rice - operator removed. **Corrected On-Site**
14-86-1
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hot line hand sink - employee filling sanitizing bucket - instructed operator on proper hand sink policies.
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on clean side of dish area - employee removed. **Corrected On-Site**
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Sushi station - frozen tuna and krab stick sitting out at room temperature- operator moved to walk in cooler. **Corrected On-Site**
06-01-5
61
Nov 3, 2023
Routine - Food
No violations found.
100
Nov 2, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 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. Dishwasher (Chlorine 0ppm) operator primed system Dishwasher (Chlorine 100ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Operator removed cans of raid and hot shot sprays can from establishment. **Corrected On-Site** **Warning**
41-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wok make table left side too unit - cut tofu (42F-58F - Cold Holding) overfilled container under 2 hours - operator split and moved to reach in cooler. Marinated beef (50F - Cold Holding); shrimp (53F - Cold Holding); chicken strips (46F - Cold Holding) - operator states not portioned or prepared today held in overfilled containers under 2 hours - operator moved to shallow containers and moved to chest freezer for quick chill. Reviewed proper cold storage for make table unit with operator. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Handwash sink used for purposes other than handwashing. Hot line - kitchen utensils removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - tubs of sauces and container of chicken on floor - operator moved to shelves. **Corrected On-Site** **Repeat Violation** **Warning**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing from hot line hand sink - operator posted. **Corrected On-Site** **Warning**
31B-04-4
47
Jan 30, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 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 0ppm. Air in the line. Operator purged line 100ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Red curry sauce (110°F - Hot Holding) for less than one hour, on prep table at cook line. Operator reheated to 170°F for hot holding. **Corrected On-Site**
03B-01-6
Basic - Fish stored on floor in walk in cooler. Operator placed on a shelf. **Corrected On-Site**
08B-38-4
70
Aug 17, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw pork and beef stored over/not properly separated from ready-to-eat sauces in walk in cooler. Operator removed meats and stored on the bottom. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 82°F, for less than 2 hours on stove. Operator reheated soup to 180°F for hot holding. **Corrected On-Site**
03B-01-6
74
Frequently Asked Questions
When was Payathai Restaurant last inspected?
The most recent health inspection at Payathai Restaurant on file is from Feb 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Payathai Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Payathai Restaurant.
How does Payathai Restaurant compare to other restaurants in Atlantis?
Payathai Restaurant most recently scored 35 out of 100, which is lower than the Atlantis average of 65.
Has Payathai Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Payathai Restaurant have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Payathai 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 Payathai Restaurant inspected?
Based on the inspection history on file, Payathai Restaurant is inspected around three times per year on average.
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