Thai Bayside
Last inspected: Feb 17, 2026
100
Score
Going back to 2022, Thai Bayside has 10 inspections in the public record. Thai Bayside was last inspected on Feb 17, 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 12 violations per visit versus roughly 10 violations earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
The city-wide average for Palm Bay sits at 76, putting Thai Bayside on the better side of that line. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
No violations found.
100
Feb 13, 2026
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. 6lbs of pineapple chunks. One can coconut milk 98 FL OZ. Cans dented.
01B-01-4
High Priority - Displayed food not properly protected from contamination. Four pitcher of drinking water stored in splash zone up against hand wash sink in front of kitchen. Operator moved water. **Corrected On-Site**
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over unwashed produce in three door reach in cooler. Operator moved. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large make table: large make table; raw shrimp (45F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding); cut melon (45F - Cold Holding) all moved to rapid chill, prepared at 11:00. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Front of kitchen hand wash sink blocked by garbage can and tray with four pitchers of drinking water in front of it. Operator moved water. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Cups used as scoops in sugar and uncooked rice. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cold holding ( large make table) equipment overstocked with ambient temperature of 45f cold holding. Operator moved all over temp proteins to rapid chill. Re-temp of top items raw chicken, raw steak, raw pork, and sliced tomatoes 41f cold holding after 20 minutes. Discussed overstocking unit with operator. Ambient thermometers now at 39f cold holding. **Corrected On-Site**
14-74-7
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in water at 74f, operator corrected and plugged crock pot back in. **Corrected On-Site**
10-07-4
Basic - Three half gallons of half and half stored in the interior of the ice machine/bin. Educated operator, she moved half and half and discarded affected ice. **Corrected On-Site**
22-20-5
41
Sep 22, 2025
Routine - Food
5 critical violations. 6 major violations. 15 minor violations.
View 26 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer present only soap. Used chlorine to 50ppm. **Corrected On-Site**
22-49-4
High Priority - Live, small flying insects found 10 flying insects near dish washing machine.
35A-02-7
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. Raw chicken over soft shell crab in upright freezer. **Corrected On-Site** **Repeat Violation**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rices cooked at 90f reheated to 167f. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaners stored near rice on same shelf.
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu prepared Saturday with no date marked. **Corrected On-Site**
02C-03-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Suphattra has expired training, expired Aug. 2025
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ no manager on site with 4 employees or more. Arrived during inspection but card is expired. **Corrected On-Site**
53A-05-6
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. Somyot, Krisltino, and Marcus not given agreement.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared pasta made Saturday with no date marking. **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris inside warewashing machine. Requires cleaning. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of machine soiled, requires cleaning.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. For bulk items in bulk containers.
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in two door reach in cooler. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned plastic food containers and cups at the server station.
24-08-4
Basic - Floor drains has accumulation of debris. Requires cleaning.
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Found in front of kitchen near make table. **Corrected On-Site**
10-17-4
Basic - No Heimlich maneuver/choking sign posted. No poster posted.
51-13-4
Basic - Old labels stuck to food containers after cleaning. Old tea labels on drink containers in clean dish rack. **Corrected On-Site** **Repeat Violation**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted. **Corrected On-Site**
25-06-4
Basic - Strainer cracked or broken and mended with cloth string. **Corrective Action Taken**
14-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados above ready to eat sauces in two door reach in cooler. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near cleaned dishes soiled.
36-27-5
Basic - Water leaking from pipe at dish machine.
29-11-4
Basic - Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps. No sanitizer present only soap connected. Flushed all lines and properly connected to the correct chemicals. **Corrected On-Site**
16-11-4
12
Feb 24, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Feb 21, 2025
Routine - Food
4 critical violations. 9 minor violations.
View 13 violations
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. Raw chicken over beef in the reach in freezer.
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All time temperature control foods in cooler. Sushi cooler ; escolar (48F - Cold Holding); raw salmon (48F - Cold Holding); cream cheese (49F - Cold Holding); tuna (48F - Cold Holding); imitation crab (48F - Cold Holding); yellow tail (48F - Cold Holding) etc **Repeat Violation** **Warning**
03A-02-5
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 and the time removed from temperature control cannot be determined. See stop sale. No time mark on the sushi rice. Rice made this morning time placed on rice by staff **Corrected On-Site**
03F-02-5
Basic - Accumulation of debris inside and exterior of the warewashing machine.
16-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Hood filters soiled. **Repeat Violation**
23-03-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi reach in cooler.
05-09-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Sushi reach in cooler and 3 door glass cooler.
08B-17-4
35
Aug 21, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Presence of insects, rodents, or other pests. Small black ants next to hand washing sink and on side of coffee maker approximately 10 ants
35A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 50 F - cold holding; operator rapid chilled. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart sushi station
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade manager had canoper cleaned **Corrected On-Site**
22-02-4
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Beef steak. Educated operator and sent ROP information
03G-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and hood fan
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half and half
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on dry storage rack
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Pony tail. On cook
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups by ice machine
24-08-4
Basic - Food stored in undrained ice. Milk product in ice machine moved by manager **Corrected On-Site**
08B-31-4
35
Dec 21, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
64
Jul 10, 2023
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
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. Raw chicken over fish, raw beef over raw shrimp. **Corrected On-Site** **Repeat Violation**
08A-17-6
High Priority - Spray hose at dish sink lower than flood rim of sink at mop sink. **Corrected On-Site**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (48F - Cold Holding), suggested rapid chill. Retemp at 38 F. noodles (51F - Cold Holding), suggested rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cut vegetables not labeled.
02C-02-5
Intermediate - No soap provided at handwash sink. At sink by entrance **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Food-contact surface soiled with food debris. Can opener had food debris **Corrected On-Site**
22-02-4
Basic - Accumulation of black build up interior of ice machine. **Corrected On-Site**
22-20-5
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Equipment in poor repair hood filters have holes. Torn gaskets on cookline coolers.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rice. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
31B-04-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Operator utilizing towels for condensed water control.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw chicken at room temperature. Operator turned on water. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. No label on sugar and flour. **Corrected On-Site**
02D-01-5
29
Feb 3, 2023
Complaint Full
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over tofu. 3 door glas reach in cooler **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Cookline sandwich cooler
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Dump sink. Full of ice Sanitizer bucket in sink
31A-11-4
Intermediate - No soap provided at handwash sink. 1 sinks **Corrected On-Site**
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee ice cream in restaurant freezer **Corrected On-Site**
08B-49-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. And strainer **Corrected On-Site**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened soda in 3 door glass cooler **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door glass reach in cooler
14-33-4
Basic - Single-service articles improperly stored. To go containers not inverted **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing foods at room temperature foods still frozen. Educated employee **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
37
Jul 11, 2022
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 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 and the time removed from temperature control cannot be determined. Sushi rice. Forgot to put time **Corrected On-Site**
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half &half **Corrected On-Site**
02C-03-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Frying oil and soy sauce **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in sandwich cooler ( cos ) Hood filters
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Sandwich cooler **Corrected On-Site**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Panko bread crumbs and salt **Corrected On-Site** **Repeat Violation**
02D-01-5
52
Frequently Asked Questions
When was Thai Bayside last inspected?
The most recent health inspection at Thai Bayside on file is from Feb 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Thai Bayside?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Thai Bayside.
How does Thai Bayside compare to other restaurants in Palm Bay?
Thai Bayside most recently scored 100 out of 100, which is higher than the Palm Bay average of 76.
Has Thai Bayside's inspection record improved over time?
No. Recent inspections at Thai Bayside have averaged around 12 violations per visit, up from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Thai Bayside 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 Thai Bayside inspected?
Based on the inspection history on file, Thai Bayside is inspected around three times per year on average.
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