Thai Bistro
Last inspected: Mar 4, 2026
52
Score
Across the available record, Thai Bistro has eight inspections on file, the first dated 2022. The most recent visit was on Mar 4, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly seven violations before.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded two times.
Compared to other Stuart restaurants (averaging 81), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Certified Food Manager Identification
FL-02
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
52
Dec 10, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Hot and Cold Water Available; Adequate Pressure
FL-25
52
Feb 25, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
61
Oct 2, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, chicken stock (54F - Cold Holding). Operator stated item held over 6 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, chicken stock (54F - Cold Holding). Operator stated item held over 6 hours. See stop sale.
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. At kitchen, 1 12oz. Can of coconut milk stored on shelf. See stop sale.
01B-01-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At flip top cooler, Raw chicken stored over ready to eat at make table. Advised operator of proper storage . Operator moved raw chicken to cooler. **Corrected On-Site**
08A-13-5
Basic - Old labels stuck to food containers after cleaning. At reach in freezer, old labels on containers being used for storage of food. Operator removed old labels. **Corrective Action Taken**
16-46-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in between equipment. Operator removed knife. **Corrected On-Site**
10-17-4
50
Apr 12, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Observed Rubbing alcohol and lidocaine spray over prep counter in kitchen. Operator stored properly. **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked brown rice dated 4/4 at tall stainless reach in cooler in kitchen. Operator discarded rice. **Corrective Action Taken**
01B-13-4
High Priority - Metal stem-type thermometer soiled. Saturated with sticky oil like residue. Operator cleaned and sanitized thermometer. **Corrected On-Site**
22-12-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Procedure sent to operator.
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control procedure sent to operator. **Repeat Violation**
03F-10-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles throughout kitchen, paint pealing and or cracked.
36-32-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Pots and pans stored on shelf saturated in food and oil like residue in kitchen.
24-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall saturated with food splatter and oil like residue on cook line.
36-27-5
45
Nov 15, 2023
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork over cooked rice noodles at reach in cooler by dish machine. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Cooked Rice dated 11/7 at reach in cooler by large hand washing sink. Operator discarded. See stop sale.
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Cooked Rice dated 11/7 at reach in cooler by large hand washing sink. Operator discarded. See stop sale. **Corrective Action Taken**
01B-13-4
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. No time stamp for cooked rice noodles with chicken (soup pre sets) observed on counter by cook line. Operator placed time stamp. **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced beef (48F - Cooling) at 1:05 since 12:00 - 48F 1:20 Observed at reach in cooler by dish machine. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in freezer to quick chill. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for cooked rice noodles with chicken (soup pre sets), observed on counter by cook,line. No time control procedure at time of inspection. Time control procedure sent to operator.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked rice With no date mark at reach in cooler by large hand wash sink. Per operator, made 11/14. Operator dated properly. **Corrected On-Site**
02C-02-5
41
May 17, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Aug 30, 2022
Routine - Food
3 critical violations. 6 major violations. 4 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef not commercially packaged over peas and carrot in reach in freezer at dry storage- operator stored chicken properly. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At large reach in cooler near cookline- #1- rice 45-48F- cold holding- operator states Food not prepared or portioned today- food made Saturday night- out of temperature for 2 days- see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At large reach in cooler near cookline- #1- rice 45-48F- cold holding- operator states Food not prepared or portioned today- food made Saturday night- out of temperature for 2 days- see stop sale.
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. **Corrective Action Taken**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by free standing sink- operator removed free standing sink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Blender in handwash sink- operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by hostess station- operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At handwah sink by hostess station- operator provided. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made Saturday - not date marked - operator date marked rice. **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on prep table by back door- operator removed. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table by cook line- operator removed. **Corrected On-Site**
12B-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen. **Repeat Violation**
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small vents above cookline very soiled with grease.
23-03-4
29
Frequently Asked Questions
When was Thai Bistro last inspected?
The most recent health inspection at Thai Bistro on file is from Mar 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Thai Bistro?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Thai Bistro.
How does Thai Bistro compare to other restaurants in Stuart?
Thai Bistro most recently scored 52 out of 100, which is lower than the Stuart average of 81.
Has Thai Bistro's inspection record improved over time?
Yes. Recent inspections at Thai Bistro have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Thai Bistro 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 Thai Bistro inspected?
Based on the inspection history on file, Thai Bistro is inspected around two times per year on average.
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