Thai Cafe Modern
Last inspected: Jan 8, 2026
47
Score
Thai Cafe Modern has been inspected seven times since 2022. Thai Cafe Modern was last inspected on Jan 8, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to seven violations per visit.
When inspectors have written things up, “cardboard used to line nonfood-contact shelves” has been the most frequent reason, cited three times.
Compared to other Lutz restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
2
Critical latest
4
Major latest
1
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked noodle in reach in cooler . Operator removed chicken
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (46F - Cold Holding); raw pork (47F - Cold Holding); operator stated that those two items took out from freezer two hours ago. Operator removed them back to freezer cool off. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for DM
16-37-1
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. Nhing, hired more than 60days, no proof of employee training.
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. Cooked sauce not date marked stored in reach in cooler more the 24 hours.
02C-02-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple solid wet WC on top of prep table in use.
21-09-4
47
Jun 13, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reuse of single-service or single-use articles. Cut the top off of gal jug and reusing for sauce container on cook line in reachin cooler.
25-32-4
90
Jan 9, 2025
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 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 with no time mark, prepared at 11am, time mark added **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on stove surface. Fryer baskets soiled.
22-02-4
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.
11-26-1
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Business does not have most recent invoices for non-exempt fish onsite.
01D-02-4
Basic - Bowl or other container with no handle used to dispense food. Deli cups in cornstarch, flour and sugar bins
14-01-5
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
24-08-4
Basic - Floor soiled/has accumulation of debris. Under cook line
36-73-4
Basic - Food stored on floor. Bad of flour on floor in front of dry storage shelf
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine in kitchen soiled. Cooler gaskets soiled. Accumulation of grease on equipment on cook line
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter 200ppm, staff corrected to 100ppm **Corrected On-Site**
21-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
41
Apr 11, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for Kunchit expired 01/19/2024
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed on top area, employee cleaned exterior of dishwasher. **Corrected On-Site**
16-21-4
Basic - Cardboard used to line nonfood-contact shelves. **Repeat Violation**
14-45-4
Basic - Floor soiled/has accumulation of debris. Observed under kitchen equipment.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on oven door handle, employee removed tong from door handle. **Corrected On-Site**
10-20-4
74
Dec 4, 2023
Routine - Food
6 critical violations. 4 major violations. 4 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 and the time removed from temperature control. Sushi rice on counter not time marked only written on four hour sheet. Employee determined time and place mark **Corrected On-Site**
03F-02-5
High Priority - Dented cans present. See stop sale. Bamboo shoots vesin 1 can
01B-01-4
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. Tested at 0 ppm sanitizer bucket was empty employee added new sanitizer. Rested to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat dumplings reach in cooler. Raw chicken raw shelled eggs over ready to eat chicken reach in cooler on cooks line. Employee removed raw shelled eggs in one cooler to proper storage. **Corrective Action Taken**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed gloves in hand washing sink. Discussed with employee the importance of removing gloves and washing hands.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in main prep cooler on cooks line. Cold holding: raw beef 45 f raw chicken 45 f employee moved to freezer 2nd temp Cooked chicken 47 f moved to freezer. 2nd temp
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling chicken with plastic wrap covered
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Stored sanitizer rag bucket in hand washing sink. Hand washing sink in the front counter cash out has a filter under faucet to get water.
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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. Missing for 1 employee.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cardboard used to line nonfood-contact shelves. Stored on cooks line for cooking pots.
14-45-4
Basic - No handwashing sign provided at a hand sink used by food employees.front counter
31B-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 50 ppm **Corrected On-Site**
21-07-4
22
May 9, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
17
Oct 12, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Frequently Asked Questions
When was Thai Cafe Modern last inspected?
The most recent health inspection at Thai Cafe Modern on file is from Jan 8, 2026. The public record contains seven inspections in total.
What is the most common violation at Thai Cafe Modern?
Across the inspection record, “cardboard used to line nonfood-contact shelves” has been cited three times, more than any other issue at Thai Cafe Modern.
How does Thai Cafe Modern compare to other restaurants in Lutz?
Thai Cafe Modern most recently scored 47 out of 100, which is lower than the Lutz average of 79.
Has Thai Cafe Modern's inspection record improved over time?
Yes. Recent inspections at Thai Cafe Modern have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Thai Cafe Modern 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 Cafe Modern inspected?
Based on the inspection history on file, Thai Cafe Modern is inspected around two times per year on average.
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