Sea Thai Restaurant
Last inspected: Feb 24, 2026
39
Score
Sea Thai Restaurant has been inspected 11 times since 2022. Inspectors last stopped by on Feb 24, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near 12 violations each time.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited five times.
The city-wide average sits at 79, which Sea Thai Restaurant's 39 doesn't quite reach. There are enough flags in the record to merit a second thought.
11
Inspections
1
Critical latest
4
Major latest
8
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. -Chicken hot holding 100F on prep table. Less than 4hrs per operator. Operator moved to cooler for temperature recovery **Corrective Action Taken**
03B-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket in hand sink at front counter **Corrected On-Site**
31A-11-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Tested two analog thermometers both reading between 20-22F . Operator has digital thermometer but needs new batteries
05-06-4
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. Curry in reach in freezer made 3 days ago per operator
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Hole in ceiling above dish shelf
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowles on storage shelf. Operator **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. On prep table. Operator replaced **Corrected On-Site**
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on rack **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwave
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of Middle white freezer
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Bottom interior of stainless steel reach in cooler
14-33-4
Basic - Standing water in floor drain/floor drain draining very slowly. -Standing water in doorway to storage area. Operator cleaned **Corrected On-Site**
29-19-4
39
Jul 24, 2025
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 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. Cooked garlic on crash cart. Less than 4hrs per operator. Operator put time **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket in wait station hand sink. Operator immediately removed **Corrected On-Site**
31A-11-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator has 1 digital thermometer and 2 analog thermometers . When attempting to calibrate analog thermometers, they read a range of 22F-28F. The screw nut didn't fit the "wrench" to calibrate. Advised to either get new wrench or another digital thermometer.
05-06-4
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately removed to be cleaned **Corrective Action Taken**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. In sugar container. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks not secured
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drinks on prep table and above rice cookers. Operator immediately removed . **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -in cooler at entry to cook line. Operator immediately removed **Corrected On-Site**
08B-49-4
Basic - In-use tongs stored on equipment door handle between uses. On rack and grill. Operator immediately removed **Corrected On-Site**
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. In dry rice container. Operator immediately removed **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unused soda fountain at wait station is soiled at bottom of fountain dispenser
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of both white freezers and bottom interior of stainless steel cooler
22-16-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In cooked rice container. Immediately removed **Corrected On-Site**
10-06-5
37
Feb 21, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
55
Sep 16, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Front hand sink blocked with bucket in it Operator removed bucket **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Packaged food not labeled as specified by law. Bin of sugar in back store room not labled
02D-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceiling soiled in kitchen **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board heavily grooved. Operator clean board and flipped it to in marked side **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Monster energy drink in cooler with curry sauces Operator removed drink **Corrected On-Site**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo box on front line by rice cooker not inverted. Operator inverted boxes **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Stored food not covered. Frozen dumplings in tall standing freezer not covered Operator covered **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Chicken thawing in sink no running water. Operator turned on water **Corrected On-Site**
06-01-5
61
May 28, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid to renew license . **Corrected On-Site**
50-17-3
86
Mar 5, 2024
Routine - Food
4 critical violations. 4 major violations. 20 minor violations.
View 28 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken stored on counter 74° per operator less than 1 hour Operator moved chicken to cooler for immediate temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup chicken broth 110 and curry soup 113 held on side of stove per operator less than 2 hours. Operator put soups on stove for immediate temperature recovery second temps chicken broth 185 curry soup 172 **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Diffuser next to utensils server area Operator moved diffuser **Corrected On-Site**
41-10-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Freezer raw chicken over frozen vegetables Operator moved chicken to under vegetables **Corrected On-Site**
08A-17-6
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 - Spray bottle containing toxic substance not labeled. Spray bottle at ware wash no label
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sinks server blocked with sanitizer bucket Hand wash sink entrance to kitchen full with thawing meat Operator removed items **Corrected On-Site**
31A-09-4
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 operator with form. Employees working signed form during inspection **Corrected On-Site**
11-26-1
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. Bowl on sugar bucket
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout kitchen soiled
36-34-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking with no hair restraint Employee got hat to wear **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Gasket on by clear door cooler broken **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap leading to putside
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floor behind cook line heavily soiled
36-73-4
Basic - Food stored on floor. Onions and oil store on floor
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles to refrigerators soiled. Soap dispenser soiled Hood Filters soiled Tops of chest coolers soiled **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Self closure device broken on back door
35B-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Multiple coolers with rusted shelving
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service items Togo box not inverted server station and cook line **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Make table with standing water
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Meats thawing in hand sink. No water running on items. Operator removed items due to items in hand sink and placed in cooler **Corrected On-Site**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Storage area floor not sealed
36-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat vegetable in clear reach in
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution for bucket over 200 ppm chlorine. Operator dumped out sanitizer **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Containers of spices and salt, sugar not labeled Operator started to label items **Corrected On-Site**
02D-01-5
14
Oct 30, 2023
Food-Licensing Inspection
No violations found.
100
Oct 13, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken out of its original packaging above raw seafood in reach in freezer in lobby area **Corrected On-Site** - From follow-up inspection 2023-10-13: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at wait station had sani bucket in it. **Corrected On-Site** - From follow-up inspection 2023-10-13: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In rice and sugar containers **Corrected On-Site** - From follow-up inspection 2023-10-13: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen - From follow-up inspection 2023-10-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets in both make table reach in cooler doors on cook line - From follow-up inspection 2023-10-13: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice and flour container **Corrected On-Site** - From follow-up inspection 2023-10-13: **Time Extended**
10-06-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on cook line - From follow-up inspection 2023-10-13: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in most reach in coolers and freezer Gaskets in chest freezer in dry storage area Side shelf door in white reach in freezer Bottom inside of white reach in freezer - From follow-up inspection 2023-10-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and floor under ware washing area - From follow-up inspection 2023-10-13: **Time Extended**
36-27-5
55
Oct 12, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken out of its original packaging above raw seafood in reach in freezer in lobby area **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic (50F - Cold Holding) ; cut lettuce (45-52F - Cold Holding); rice noodles (45-52F - Cold Holding) Advised operator to put on ice r move to different cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic 76F Won ton soup 117F and Tomyung soup 119F. Advised operator to reheat to 165F **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at wait station had sani bucket in it. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. In rice and sugar containers **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Equipment in poor repair. Gaskets in both make table reach in cooler doors on cook line
14-11-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice and flour container **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in most reach in coolers and freezer Gaskets in chest freezer in dry storage area Side shelf door in white reach in freezer Bottom inside of white reach in freezer
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and floor under ware washing area
36-27-5
41
Jan 12, 2023
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
61
Oct 14, 2022
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
33
Frequently Asked Questions
When was Sea Thai Restaurant last inspected?
The most recent health inspection at Sea Thai Restaurant on file is from Feb 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sea Thai Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Sea Thai Restaurant.
How does Sea Thai Restaurant compare to other restaurants in Orlando?
Sea Thai Restaurant most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Sea Thai Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Sea Thai Restaurant have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sea 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 Sea Thai Restaurant inspected?
Based on the inspection history on file, Sea Thai Restaurant is inspected around three times per year on average.
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