Thai Cuisine
Last inspected: Aug 12, 2025
30
Score
Across the available record, Thai Cuisine has nine inspections on file, the first dated 2022. The newest entry in the record is dated Aug 12, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 13 violations per visit lately, up from roughly six violations before.
Looking across the full record, “cutting board has cut marks and is no longer cleanable” is the recurring theme, flagged five times.
That's lower than the typical Key West restaurant, which scores around 74. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
3
Major latest
12
Minor latest
Inspection History
Aug 12, 2025
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over batter at reach-in cooler unit kitchen line.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding) at reach in cooler unit kitchen line, as per kitchen staff for less than four hour, staff placed ice bags to help cooling process. . Observed **Corrective Action salmon (45F - Cold Holding) at walk-in cooler unit, as per manager for less than four hours, instructed manager to move it to chest freezer till reach safe temperature. Taken** **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. Observed at employees bathroom
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed several food equipment storage equipment racks soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at employees bathroom
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice-bin front counter area.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen and the establishment.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed bat several preparation tables in the kitchen area. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation at not hair restraint.
13-03-4
Basic - Equipment in poor repair. Observed bat several chest freezer lid rusted/pitted in storage area.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed plastic lid at side exit door of the establishment.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed at walk-in all throughout the kitchen and ware washing area and inside reach-in cooler.
36-73-4
Basic - Floors not maintained smooth and durable. Observed bat several all throughout kitchen the kitchen and preparation area.
36-11-4
Basic - Food stored on floor. Observed a box bag of rice stored on the floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at employees bathroom.
31B-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk-in cooler unit. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen line. **Repeat Violation**
21-12-4
30
May 6, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in the kitchen blocked by seasonings.
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with groved mark.
14-09-4
Basic - Floor area(s) covered with standing water. In the walk in cooler.
36-22-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 tongs on the oven door. **Repeat Violation**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in standing water by the sushi station. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Ripped/worn tin foil used as shelf cover. Observed tin foil on shelves ripped. Throughout the kitchen.
14-20-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the prep area. **Repeat Violation**
21-12-4
61
Apr 7, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm.
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (45 F - Cold Holding) crab imitation (51° F - Cold Holding) as per employee food less than 3 hours. Employee was advised to move food to another equipment to bring temperature down.
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm.
22-45-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on the oven door handle.
10-20-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Food inside this equipment was out of temperature. Operator was advised to discontinue the use of equipment and pl e food in another unit.
14-74-7
Basic - Employee eating in a food preparation or other restricted area. Observed an opened beverage stored on preparation table in the kitchen area.
12B-02-4
Basic - Food stored on floor. Observed plastic containers with soy sauce stored on the floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind3 compartment sink with mold like substance.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table. **Repeat Violation**
21-12-4
39
May 21, 2024
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line. **Corrected On-Site**
03A-03-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation**
03F-10-5
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.
11-27-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
36-01-4
Basic - Food stored on floor. Observed sugar container stored on floor by dry storage area. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at employee bathroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all unit's at kitchen area.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container. **Corrected On-Site**
14-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
32-04-4
41
Dec 13, 2023
Routine - Food
No violations found.
100
Dec 12, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10-1-23 **Admin Complaint** - From follow-up inspection 2023-12-12: At callback no change. **Admin Complaint**
50-17-3
High Priority - - From initial inspection : High Priority - Raw sewage on ground of establishment. Raw sewage on ground in warewashing area. Operator stated they have been shop vacuuming grease trap and drain pipe about once a week. Operator stated she will call plumber. Operator called plumber during this inspection and stated plumber will be here in morning to repair drain and grease trap area. Employee continued to clean warewashing floor area during this inspection. Observed drain filled up after a short time when triple sink was running. Operator had employee shop vac area. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-12-12: At callback operator stated plumber came by to assess the plumbing issues and will be back in morning to flush out lines and replace and cracked pipes. Plumber scheduled at 10a on Wed to return. Operator is working on keeping area cleaned up and water Shop vacuumed until plumber returns. **Time Extended**
28-13-5
Basic - - From initial inspection : Basic - Water draining onto floor surface. Drain under triple sink filling up and causing water to overflow and drain onto floor in warewashing area. Operator called plumber to have repaired. **Warning** - From follow-up inspection 2023-12-12: At callback operator stated plumber arrived to assess the plumbing. Drain is temporarily empty at the time of this callback. Operator had drain shop vacuumed until plumber arrives at 10a on Wed **Time Extended**
29-03-4
70
Dec 11, 2023
Routine - Food
9 critical violations. 9 major violations. 8 minor violations.
View 26 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in sushi making area.
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used as a liner and used to wrap multiple items at sushi making station (fish, vegetables), in reach-in cooler on cook line (herbs, and vegetables) and in walk-in-cooler(shrimp, vegetables, herbs)
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10-1-23 **Admin Complaint**
50-17-3
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Raw salmon offered undercooked and establishment unable to provide proof of parasite destruction. Operator called vendor to have parasite destruction letter emailed to operator. **Corrected On-Site**
01D-08-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over squid in reach in freezer in prep area- not all products commercially packaged. Also, raw chicken not commercially packaged stored over raw beef and raw squid in reach in deep freezer in prep area. Operator removed raw beef and chicken to properly store. **Corrected On-Site**
08A-02-6
High Priority - Raw sewage on ground of establishment. Raw sewage on ground in warewashing area. Operator stated they have been shop vacuuming grease trap and drain pipe about once a week. Operator stated she will call plumber. Operator called plumber during this inspection and stated plumber will be here in morning to repair drain and grease trap area. Employee continued to clean warewashing floor area during this inspection. Observed drain filled up after a short time when triple sink was running. Operator had employee shop vac area. **Corrective Action Taken** **Warning**
28-13-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg stored with other shelled eggs on shelf next to stove on cook line. Stop Sale.
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (45F - Cold Holding)in glass door reach-in cooler on front service line. Employee stated the half and half was recently used and maybe left out. Employee will keep in cooler to chill. Also, ambient temperature of shelled eggs (55F - Cold Holding). On shelf on cook line next to stove. Employee stated the eggs have been out for about an hour. Employee placed shellled eggs in nearby reach-in cooler to chill.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from Four threaded hose bibbs at triple sink. Also, vacuum breaker missing from threaded hose bibb on cook line at prep sink.
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored near cart of tubs at front service line. Operator labeled spray bottle of cleaner. **Corrected On-Site**
41-17-4
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM for Arporn expired 4-25-23
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area and cutting board at flip top reach-in cooler on cook line soiled/ stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store tray of sauces. Also, hand wash sink in warewashing area used to prep.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line or at sushi making station. Also, no paper towels at hand wash sink in employee restroom. Also, no paper towels at hand wash sink in front service line area. Operator replenished paper towels. **Corrected On-Site**
31B-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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Three employees on duty filled out health form during this inspection. **Corrective Action Taken** **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. No soap at hand wash sink on cook line or at hand wash sink at sushi making station. Also, no soap at hand wash sink in employee restroom. Operator replenished soap at both hand wash sinks. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. TPHC used for sushi rice. Operator unable to provide proof of paperwork to use TPHC. Emailed operator paperwork to use TPHC **Corrective Action Taken**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Portable ice bin at front service line soiled.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense rice in prep area. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Gasket on walk-in-cooler torn/ in disrepair. Also, gaskets reach in freezers in prep area torn. Also, top of reach in deep freezer has hole on top/ in disrepair.
14-11-5
Basic - Hole in or other damage to wall. Hole in wall in sushi making station.
36-24-5
Basic - Self-closing device on bathroom door disconnected/broken. Self closure on women's restroom door is disconnected. Also, no self closure on door of employee restroom.
32-17-4
Basic - Single-service articles improperly stored. Multiple open boxes with wrapped sleeves of single use cups and souflee cups stored on floor in upstairs storage area.
25-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in walk-in-cooler.
36-02-5
Basic - Water draining onto floor surface. Drain under triple sink filling up and causing water to overflow and drain onto floor in warewashing area. Operator called plumber to have repaired. **Warning**
29-03-4
7
Mar 27, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 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. Observed raw chicken not separated from raw beef.
08A-17-6
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. Form was provided to operator **Corrective Action Taken**
11-26-1
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. Poster was provided to operator **Corrective Action Taken**
11-27-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor not cleaned when the least amount of food is exposed. Inside walk-in cooler
36-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted
14-17-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard used inside reach in freezer
14-05-4
55
Nov 29, 2022
Routine - Food
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw cut salmon (47F - Cold Holding) at reach in display cooler at sushi area. As per manager, less than 2 hours. Advised manager to submerge container in ice. **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. Observed rice (113F - Hot Holding) at room temperature at cook line. As per manager, less than 2 hours. Advised manager to reheat item to 165F. **Corrective Action Taken** **Warning**
03B-01-6
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. Observed chlorine dish machine at 0ppm. **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Provided person in charge paperless licensing handout and telephone number to call center to renew delinquent license. **Corrective Action Taken** **Warning**
50-17-2
Intermediate - No soap provided at handwash sink. Observed at cook line. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for sushi rice. Provided written procedures via email. **Warning**
03F-10-5
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. **Warning**
53B-14-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw tuna, raw salmon, raw yellowtail and masago. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink near ice machine. **Corrected On-Site** **Warning**
31B-02-4
Basic - Building components, attachments or fixtures in poor repair. Observed walk in cooler gasket in disrepair. **Warning**
36-51-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves at dry storage area. **Warning**
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and earphones stored on cutting board at preparation area. **Warning**
40-06-5
Basic - Food stored on floor. Observed bags of carrots and onions stored on floor at walk in cooler. Observed plastic container of sugar and soy sauce stored on floor at dry storage area. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with accumulated grease. **Warning**
23-03-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. **Warning**
24-01-4
Basic - Ripped/worn tin foil used as shelf cover. Observed at walk in cooler. **Warning**
14-20-4
Basic - Walk-in cooler shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Wall soiled with accumulated food debris. Observed at sushi station. **Warning**
36-27-5
20
Frequently Asked Questions
When was Thai Cuisine last inspected?
The most recent health inspection at Thai Cuisine on file is from Aug 12, 2025. The public record contains nine inspections in total.
What is the most common violation at Thai Cuisine?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at Thai Cuisine.
How does Thai Cuisine compare to other restaurants in Key West?
Thai Cuisine most recently scored 30 out of 100, which is lower than the Key West average of 74.
Has Thai Cuisine's inspection record improved over time?
No. Recent inspections at Thai Cuisine have averaged around 13 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Thai Cuisine 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 Cuisine inspected?
Based on the inspection history on file, Thai Cuisine is inspected around three times per year on average.
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