Talay Thai Restaurant
Last inspected: Feb 11, 2026
74
Score
Talay Thai Restaurant has been inspected eight times since 2022. The most recent report on file is from Feb 11, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to seven violations per visit.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded four times.
That's lower than the typical Miramar Beach restaurant, which scores around 81. The inspection history reads as standard for a restaurant of this size.
8
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**
23-24-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Objectionable odors in back of kitchen in the establishment. **Repeat Violation**
36-64-5
Basic - White Cutting board stored on prep table has cut marks and is no longer cleanable.
14-09-4
Basic - Soiled dry wiping cloth in use at wok station.
21-10-4
74
Oct 20, 2025
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Handwash sink used for purposes other than handwashing. 2 pitchers stored in sink at front counter/wait station. Employee removed pitchers from sink. **Corrected On-Site**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Upright freezer door and handles heavily soiled with food debris. **Repeat Violation**
23-24-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food ( snow crab) stored in up right freezer next to shrimp. Employee cooking employee food next to lemon grass soup for guests.
08B-49-4
Basic - Floor area(s) covered with standing water in front of upright freezer.
36-22-4
Basic - Floors not maintained smooth and durable. Wood used over floor in back of kitchen leaving a gap next to broken concrete. ( covering possible grease trap). **Repeat Violation**
36-11-4
Basic - Food stored on floor. Case of noodles stored on floor near mop bucket and back door. Case of green onions stored on floor under shelf in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Iced tea dispenser at front counter/wait station not cleaned at least once every 24 hours. Dispenser has a stain/film and unable to be cleaned/removed.
22-13-5
Basic - Objectionable odors in kitchen of the establishment. **Repeat Violation**
36-64-5
Basic - Stored food not covered. Chest of Ice not covered at front counter/wait station. ( ice used for drinks).
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in 3 compartment sink with no cold running water pork 30F. Manager turned on cold water to run over pork. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink leaking water at pipe between faucets.
29-11-4
55
Mar 6, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
64
Nov 5, 2024
Routine - Food
2 critical violations. 12 minor violations.
View 14 violations
High Priority - Stop Sale issued due to adulteration of food product. ROP salmon 40F, thawed in sealed bag.
01B-03-5
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Hot hold- rice 160F, inside rim of rice cooker/warmer heavily soiled with built up food debris and black substance.
22-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles of microwaves and upright freezers.
23-24-4
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. See stop sale.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Food stored on floor. Case of packaged raw beef stored on floor near prep sink and ice machine. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside and outside of microwave soiled. **Repeat Violation**
22-08-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in back of kitchen near exit door. **Repeat Violation**
36-64-5
Basic - Single-service articles improperly stored. Food lids stored on floor in dry storage walk in cooler. **Repeat Violation**
25-05-4
Basic - Soiled dry wiping cloth in use on grill and hanging on walk in cooler door handles. **Repeat Violation**
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Bag of raw chicken thawing in 3 compartment sink with no running water.
06-01-5
41
Jan 29, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in cook kitchen.
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Cloth used as a food-contact surface. Pillow case used under spices and sauces at wok station. **Repeat Violation**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Ice scoop handle in contact with ice in wait station. **Repeat Violation**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Objectionable odors in back of kitchen area of the establishment. Manager states it's from the grease trap. **Repeat Violation**
36-64-5
Basic - Soiled dry wiping cloths in use near wok station. **Repeat Violation**
21-10-4
64
Aug 15, 2023
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
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
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
30
Dec 20, 2022
Routine - Food
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - Fruit or vegetable that was rendered time/temperature control for safety upon cutting and/or ready-to-eat hermetically sealed food rendered time/temperature control for safety upon opening that was not cooled to 41 degrees Fahrenheit before placing under time as a public health control found at a temperature greater than 70 degrees Fahrenheit. Held on time-Rice 84F (11:00-2:00), noodles 63F ( 11:00-2:00 ).
03F-12-1
High Priority - Raw chicken stored over corn in upright reach in freezer. Employee corrected rotation. **Repeat Violation**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table heavily soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with fan. Employee removed fan from sink. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Rice 84F (11:00-2:00), noodles 63F ( 11:00-2:00 ). **Repeat Violation**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Building components, attachments or fixtures in poor repair. Floor to old walk in cooler in disrepair leading to walk in cooler in use. **Repeat Violation**
36-51-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface inside make bar lid.
21-05-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Food stored on floor. Bag of salt and bag of dried mushrooms stored on floor in kitchen. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice. **Repeat Violation**
10-08-5
Basic - Single-service articles improperly stored. Paper towels stored on floor I hall closet. **Repeat Violation**
25-05-4
Basic - Single-service articles stored on a soiled surface. Food containers stored on floor.
25-17-4
Basic - Stored food not covered. Wontons stored in upright freezer un covered.
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
27
Oct 18, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Talay Thai Restaurant last inspected?
The most recent health inspection at Talay Thai Restaurant on file is from Feb 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Talay Thai Restaurant?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Talay Thai Restaurant.
How does Talay Thai Restaurant compare to other restaurants in Miramar Beach?
Talay Thai Restaurant most recently scored 74 out of 100, which is lower than the Miramar Beach average of 81.
Has Talay Thai Restaurant's inspection record improved over time?
Yes. Recent inspections at Talay Thai Restaurant have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Talay 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 Talay Thai Restaurant inspected?
Based on the inspection history on file, Talay Thai Restaurant is inspected around two times per year on average.
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